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Rhubarb Mallow Cobbler Recipe

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From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.”

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Rhubarb Mallow Cobbler Recipe

Prep: 15 min. Bake: 50 min.

Yield: 10-12 Servings

15 50 65

Ingredients

4 cups diced fresh or frozen rhubarb
2-1/2 cups sugar, divided
1 cup miniature marshmallows
1/2 cup butter, softened
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Directions

In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with marshmallows.
In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb.
Bake at 350° for 50-55 minutes or until topping is golden brown. Serve warm. Yield: 10-12 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 323 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 285 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Mallow Cobbler in Simple & Delicious May/June 2007, p46

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